4.8 from 33 votes
Instant Pot Chicken And Rice
Mexican Chicken and Rice is bursting with flavor and is easy to make in the Instant Pot. Use it as a quick and easy weeknight dinner, or as the base for your Chicken Burrito Bowl or Chicken Taco Bowl or just on its own.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
25 mins
Total Time
44 mins
Servings: 8
Calories: 324 kcal
Course:
Appetizer
Cuisine:
American , Mexican
Ingredients
- 3 tablespoons oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 pounds boneless, skinless chicken breast, cut into large cubes
- 3 cups low-sodium chicken stock
- 1.5 cups long-grain rice
- 1.5 tablespoons tomato paste
- 0.5 teaspoon each salt and pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 4 tablespoons fresh cilantro,chopped (optional for garnish)
Instructions
- Turn the Instant Pot on “Saute” and wait for it to heat up. Stir in the onion and garlic, and saute for 1 minute. Press “Cancel”.
- Add the chicken, chicken stock, rice, tomato paste, salt, chili powder, cumin, dried oregano, and black pepper.
- Cover the Instant Pot, setting the lid to “Sealing”. Cook on “Manual, High Pressure” for 8 minutes. Let the Instant Pot do a natural pressure release for 10 minutes. Turn the lid to “Venting”, and let the steam escape before removing the lid.
- Serve garnished with fresh cilantro.
Cup of Yum
Notes
- Deglaze the Pot. This means to scrape the bottom of the pot after the onions and garlic have been sautéed to remove any bits of onion or garlic from sticking to the bottom of the pan. This adds more flavor to the chicken and helps to prevent receiving a burn notice from the Instant Pot.
- Order of Adding Ingredients. The order in which you add ingredients is important. You can sauté onions, and if you want, the chicken. Then you need to add the thin liquid, in this case, chicken stock or broth, next. This is important so all ingredients cook evenly and no food sticks to the bottom and burns.
- Salt. If you use regular, store-bought chicken broth, you may want to reduce the amount of salt that you add to this dish to compensate for the salt that is already in the chicken broth.
- Chicken Stock or Broth. I recommend using reduced sodium chicken stock or broth because that allows you to have more control over how much salt is added to the dish.
- Use long-grain white rice. I don't recommend using brown rice for this recipe because it requires a longer cooking time than the chicken does. If you cooked both the chicken and brown rice together, the chicken would likely be overcooked.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
30g
(10%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
334mg
(14%)
Potassium
586mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
175IU
(4%)
Vitamin C
3mg
(3%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 334mg | 14% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.